Triple A Salad – Asparagus and Apples

I’d been putting off clearing out a cupboard in my house for quite some time. We had the cupboard doors replaced so I was forced finally to do it. What a wonderful trip down memory lane! Under old photographs, in-between books, wrapped in a tablecloth, I found a collection of recipes. Paging through it I found this recipe, which I immediately remembered and in fact regretted that I hadn’t made in twenty-odd years. After all these years, I wouldn’t want to regret not sharing it with you.

Triple A Salad – Asparagus and Apples

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Servings

Ingredients

• 1/2 cup honey
• 1/2 cup apple cider vinegar
• 1 small purple onion peeled and sliced (This gives the salad dressing a lovely pink tinge)
• 1/2 tsp dry mustard powder
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 large apples I use Pink Lady
• 8 0 z fresh asparagus cut into 1 inch slices
• 14 0 z baby spinach any other spinach is too bitter
• 2 avocado pears peeled and sliced
• 1/2 cup dried cranberries

Instructions

•   Combine the honey, vinegar, onion, mustard, salt and oil in a glass bowl.
•   Blend with a hand blender or in a food processor for about 2 minutes until well combined.
•   Check for sweetness – you may prefer to add a little more honey.
•   Chop up the apples (skin on) and immediately place them into the honey dressing to prevent them from going brown.
•   Place the cut asparagus in a separate bowl and cover with boiling water.  Count to 10 and then discard the boiling water and immediately fill
•      the bowl with ice-cold water.  Wait 10 seconds and discard that too.
•   Place the spinach on a platter, followed by a layer of asparagus, half the apples in honey dressing, all the avocado and the other half of the
•      apples.  Finally, top with the cranberries.